Various types of processed chocolate on the market today can be confusing to beginners who want to use chocolate as part of their food processed products. This article was created to answer the confusion.
Generally, chocolate processed can be differentiated into 6 types:
1. Couverture
Couverture chocolate is the best kind. This pure chocolate with high cocoa fat percentage, resulting in a very good flavor. Usually used for the manufacture of handmade chocolate products. Before use, this type of chocolate tempering process (melted) first.
2. Fresh Chocolate
This type of chocolate either used for cookies, cakes, and various other snacks. The percentage of cocoa mass varies between 30-70 percent. The higher concentration of cocoa mass, the better its flavor.
3. Chocolate milk
Type of brown this one is a mixture of sugar, cocoa, melted chocolate, milk, and vanilla. Chocolate is the most widely consumed species. Cocoa mass is quite low, only 20 percent and taste sweeter than plain chocolate.
Chocolate is definitely a favorite of children because it can be directly eaten with a sweet taste. The content of the milk makes a more delicate flavor. If you want to make a cake, chocolate type is not a good choice. Apart from relatively small content of chocolate, chocolate is easily burned when melted.
4. White chocolate
Mostly white chocolate contains no cocoa mass is high. In addition to direct consumption, white chocolate is often used for decoration. Chocolate is made from brown fat, sugar, and vanilla that contains no chocolate solids. Because easily scorched, it's good to be cooked carefully.
5. Cocoa
This one is chocolate products made from cocoa mass after their cocoa fat is separated. This product is very easy and economical processing. Can be found in shops around where you live.
6. Brown liquid
Liquid chocolate is a beverage product containing cocoa mass and contain a high sugar content. Plasma glucose, touted as the ringleader of increased body weight.
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